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Lavender And Lemon Sheet Cake

Lavender and lemon sheet cake is a tender, buttery sheet cake baked until golden, then finished with a bright tangy lemon glaze. Ground dried culinary lavender and lemon zest infuse every square with floral-citrus flavor.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup flour
  • 2 cup granulated sugar
  • 2 tsp baking powder
cake batter
  • 4 eggs
  • 1 cup buttermilk
  • 1 cup butter, softened
  • 1 tsp dried culinary lavender, ground
  • 2 tbsp lemon zest
lemon glaze
  • 1 cup powdered sugar
  • 3 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a sheet pan so the cake releases cleanly after baking.
Build the batter base
  1. Cream the butter and granulated sugar until fluffy, then beat in the eggs until the mixture looks smooth and light.
Alternate dry and wet ingredients
  1. Alternate adding the flour mixture (with baking powder) and the buttermilk into the batter until just combined, keeping the crumb tender.
Add lavender and lemon zest
  1. Stir in the ground dried culinary lavender and the lemon zest until evenly distributed through the batter.
Bake until golden
  1. Pour the batter into the sheet pan and bake for 25–30 minutes at 350°F, until the top is golden and a toothpick comes out clean.
Glaze and finish
  1. Whisk the powdered sugar and lemon juice into a smooth glaze, then drizzle over the cooled cake.

Notes

For the brightest citrus flavor, zest the lemons just before mixing and keep the lavender finely ground so it disperses evenly. Store the sheet cake covered in the refrigerator up to 3 days; freeze slices in an airtight container up to 2 months (glaze best after thawing). For a lighter option, use low-fat buttermilk and reduce butter to 3/4 cup for a slightly less rich crumb.